Preheat the oven to 425°F, and place the butter in a 9x9-inch baking dish.
½ cup unsalted butter
Place the pan in the oven just long enough to melt the butter.
In a large bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and seasonings.
1 ½ cups cornmeal, ¾ cup all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon onion powder
Add the egg, buttermilk, and milk, and stir in the melted butter. Leave the residual butter in the pan.
1 large egg, 1 ½ cups buttermilk, ½ cup milk
Fold in the shredded cheese, green chiles, and crumbled bacon, then transfer the batter to the prepared pan.
1 cup sharp cheddar cheese, 4 slices bacon, 7 ounces diced green chiles
Bake for 20 to 30 minutes until the cornbread turns golden brown on top and a toothpick inserted in the center comes out clean.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 piece of cornbread. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*If you are watching your salt intake, consider reducing or omitting the added salt in this recipe.*I like to use fully-cooked, microwavable bacon to make this recipe really simple.